Category Archives: Recipes

Caramel Pie Recipe

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This is the easiest pie you will ever make!! Tastes just like O’Charley’s caramel pie

  • (1) 14 oz can Sweetened Condensed Milk
  • (1) 9in Graham Cracker crust
  • (1) 8 oz Cool Whip Thawed
  • Chopped Nuts and Chocolate Chips, optional

Boil the can of sweetened condensed milk unopened in a large sauce pot for 4 hours. Make sure to keep the can covered in water.

After the 4 hours take the can out and let cool, flip the can over after 30 minutes. Pour in pie shell and put in the frig. Add cool whip and nuts and chocolate!

 

Let me know if you try it and what you think

This Recipe is Linked to:

Melt in Your Mouth Monday

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Red Velvet Pancakes……Can you say yum??

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So while watching one of my favorite channels, I saw the most wonderful recipe for Red Velvet Pancakes. My head spun around in delight. What a wonderful idea. Why didn’t I think of that :/ ? So I googled it and found this recipe and thought we would give it a try. Let me know if any of you make this one!


Red Velvet Pancake Recipe

Yield: about 14 4″ pancakes

Dry Ingredients

Amount

 

Flour

8

oz

about 1 ½ cups

Cocoa Powder, unsweetened

½

oz

about 2 tbsp

Sugar

2

oz

about 3 tbsp

Baking Powder

1 ½

tsp

 

Baking Soda

½

tsp

 

Cinnamon, ground

1

tsp

 

Kosher Salt

1

tsp

 
       

Wet Ingredients

     

Buttermilk

1 ¼

cup

 

Eggs, large

2

each

 

Vanilla Extract

1

tsp

 

Red Food Coloring

1

tbsp

 

Butter, melted

2

oz

about ½ stick

Method:

If you are going to be using them, begin by making the Butter-Pecan Syrup and the Whipped Cream Cheese.  You can hold the syrup warm on the stove while you make the pancakes and the Whipped Cream Cheese can go in a serving vessel on the table.

Pre-heat your griddle or heavy pan over medium heat.  If you are using a non-stick electric griddle, set the electric griddle temperature a little under 325°F.  You can tell if the griddle is hot enough when a couple of drops of water sprinkled onto the cooking surface “dance” with a sizzle and a hiss, before evaporating. For surfaces which aren’t non-stick you will need to grease it up with a little oil or clarified butter on a paper towel before proceeding to cook.

Next, melt your butter.  I do this by placing the butter in a bowl and putting it in the microwave on high for 1 minute.  Then, I let the butter sit until I need it in the recipe.  This way I make sure the butter isn’t too hot.

Weigh and measure all of the dry ingredient into a bowl large enough to hold all of the batter.  Then, with a whisk, stir to thoroughly combine.  This breaks up the lumps that might exist in the flour or cocoa powder.

 

In a separate bowl, thoroughly mix the buttermilk, eggs, vanilla and food coloring.  Make a well in the center of the dry ingredients and add the buttermilk mixture; stir until mostly combined.  Add the melted butter to the batter; folding gently.

 

For each pancake, pour ¼ cup of batter on to the hot griddle.  Cook the pancakes on the first side until they puff up and are full of bubbles and the edges begin to look dry; about 4 minutes


Turn the pancakes over and cook on the second side until they are cooked through; roughly another 3 minutes.

Pay attention to your heat, if on the first side the pancakes are getting really dark before bubbles start to form and the edges begin to dry, turn the heat down. Repeat with the remaining batter.

Serve hot with the Whipped Cream Cheese and Butter Pecan Syrup.

 

Whipped Cream Cheese

Ingredients

Amount

Cream Cheese, softened

4

oz

Heavy Cream

¼

cup

Sugar

2

tbsp

Vanilla

1

tsp

Orange zest

1

tbsp

Method

Place all of the ingredients in the bowl of your stand mixer.

 

Using the paddle/beater attachment and the lowest setting, combine the ingredients until well incorporated.  Once, you won’t get splattered, increase the speed and “whip” the ingredients together until smooth.

 

Serve in a small bowl alongside the Butter Pecan Syrup.

Butter Pecan Syrup

Ingredients

Amount

 

Butter. softened

½

pound

2 sticks

Pecan halves

4

oz

about 1 cup

Real Maple Syrup

1

cup

 

Vanilla Extract

1 ½

tbsp

 

Water

2 ½

tbsp

 

Kosher Salt

a

pinch

 

Method:
Preheat the oven to 350°F.  Place the pecans on a sheet tray and place them in the oven.  Toast the pecans,  stirring occasionally, until they are lightly browned and fragrant.  You don’t have to go too far, because we are going to cook them in the butter for a few minutes as well.

In the meantime, preheat a heavy 10-inch sauté pan over medium.  Add the butter and let it begin to melt.

 

When the butter is mostly melted, add the pecan halves.  Cook for about 3 minutes, stirring constantly, until the pecans are well toasted and have a rich brown color.

When the butter begins to foam around the pecan halves, add the maple syrup all at once.  Continue to cook the butter-syrup mixture until it is hot and bubbly.

Momentarily remove the pan from the heat and carefully add the vanilla extract and the water; incorporating with a whisk or wooden spoon.  Return the pan to the heat and cook the mixture for a 3-4 more minutes; until the mixture is hot and thickens slightly.

Taste the syrup and add a pinch of salt.  Taste again.  (It isn’t really necessary to taste the syrup first, but doing so gives you a great example of how salt really influences flavor even in sweet things).

 

This syrup can be made well in advance and rewarmed before serving.  As it cools, it will “break” on you; meaning the syrup and butter will separate.  Just give it a good stir before saucing the pancakes.

 

 

Check out The Breakfast Cook for some more yummy recipes, I LOVE this website!!!

My dinner is in the Crock Pot!!

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My blogging buddy Cristin @ Cristin is Coupon Crazy has an amazing recipe for Bacon wrapped BBQ Chicken ( I love bacon on anything) 

We are having it for dinner tonight, it has about 2 1/2 more hours of cooking and I can’t wait!! We are having Kraft homestyle mac and cheese (which was free with a coupon)

So the total is about $1.30 per person ( that is 2 chicken tenders wrapped in bacon of course and a scoop of mac & cheese)

  • BBQ sauce (free with coupon)
  • Mac & Cheese (free with coupon)
  • Bacon $2.32
  • Chicken tenders  $4.50
  • Apple $0.67
  • Lemon $0.32

Grape Salad Recipe

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This is one of my family’s favorite as well as my Mother-in-law and Sister-in-law ( the new graduate 🙂 ) So for her Graduation Party Today she asked if I would bring some Grape Salad and of course I said YES!! So I thought I would share the recipe with you guys as well. I got the recipe from a friend of mine Bonita, who used to work with me. She gave me a cookbook one Christmas with this in it and I have been making it at every family function since then.

Grape Salad

  • 1 lb of Red Seedless Grapes
  • 1 lb of Green Seedless Grapes (most of the time I use 2 lbs of whichever is on sale)
  • 8 oz Cream Cheese, softened
  • 1 tsp Vanilla
  • 1 cup Toasted Pecans ( sometimes I buy the sweet coated ones)
  • 8 oz Sour Cream
  • 1 cup of Splenda ( regular sugar will not work in this recipe)

Topping

  • 1/2 cup of Brown Sugar Blend (splenda)
  • 1 cup of Toasted Pecans

Mix cream cheese, sour cream, sugar and vanilla; then add 1 cup of pecans and the grapes. Spread into the bottom of a container. Mix brown sugar and 1 cup of pecans, and sprinkle over the top of the grape mixture. Cover and chill overnight. This will give you about 10- 1/2 cup servings

  Do you have a recipe you would like to share???

How About a Quick and Easy Dessert???

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What You Need!

1 pkg. (2-layer size) chocolate cake mix
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
2 Tbsp.  sugar
48 Mini OREO Bite Size Chocolate Sandwich Cookies
1-1/2 cups  thawed COOL WHIP Whipped Topping

Make It!

HEAT oven to 350°F.

PREPARE cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.

SPOON half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.

BAKE 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.

FROST with COOL WHIP. Top with remaining cookies. Frosted cupcakes can be stored in refrigerator up to 3 days.

Kraft Kitchens Tips

Size-Wise
At 24 servings, these are the perfect sweet treats to serve at your next party.
Black Forest-Stuffed Cupcakes
Try our recipe for Black Forest Stuffed Cupcakes.
Make it Easy
For easy portioning of cream cheese mixture into cake batter, spoon cream cheese mixture into large resealable plastic bag; seal bag securely. Snip small corner of bag with scissors. Squeeze about 1-1/2 tsp. of the cream cheese mixture over batter in each muffin cup.
You can find lots of quick and easy recipes at Kraft Foods

Try Something Quick and Easy for Dinner Tonight…

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What You Need!

1 lb. ground beef
1 pkg.  (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 can (10 oz.) refrigerated buttermilk biscuits
1/2 cup  KRAFT Shredded Cheddar Cheese

Make It!

 

HEAT oven to 400°F. Cook meat with seasoning mix as directed on package.

PRESS biscuits onto bottoms and up sides of 10 muffin cups; fill with meat mixture.

BAKE 15 min. Sprinkle with cheese; bake 2 to 3 min. or until melted.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Serving Suggestion
Don’t let the fun stop at the entree! Round out the meal with a fun salad bar. Fill a large bowl with crisp salad greens and smaller bowls with an assortment of chopped fresh vegetables. Then, let everyone help themselves to create their own salad.
Substitute
Substitute KRAFT Shredded Monterey Jack Cheese for the Cheddar cheese.
Special Extra
Serve with TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa.
Do you have a quick and easy weeknight recipe leave a comment with a quick and easy recipe and yours could be the next featured recipe!!